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Heat the oven to 400°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and scrape out the strings from the hollow. Rub the cut surfaces with oil, season generously with salt and pepper, and roast on a parchment- or foil-lined baking sheet, cut side up, until deeply browned and very tender, about 80 to 90 min. Let cool before using in other recipes, or cover and refrigerate for up to two days.

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by Jason123, 2/8/2008Roasting the squash really intensifies the flavour. I caramelize it as much as I can before risk of burning it, and adding goat cheese makes it very rich. I also add a little parmesan to it for saltiness.